NZ Garlic Chicken & Risoni Bake
with Silverbeet & Parmesan Cheese
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
320 g
Chicken Breast
1 packet
Cream
(Contains: Milk; )
1
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. Roughly chop silverbeet. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add chicken breast and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, stirring, until slightly softened, 2-3 minutes. • Add plain flour, garlic and risoni and cook until fragrant, 1 minute. • Stir in longlife cream (see ingredients), chicken-style stock powder and the boiling water.
• Transfer risoni to a baking dish, add silverbeet and cover tightly with foil. • Bake until liquid is absorbed and risoni is ‘al dente’, 25-30 minutes. TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre. TIP: If needed, add a splash of water to loosen the risoni.
• When the risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.
• When the risoni is done, remove from oven and stir through the butter. Season to taste.
• Slice chicken. • Divide risoni bake between bowls. • Top with chicken. • Sprinkle with grated Parmesan cheese to serve. Enjoy!
